Undercurrent News visited Conservas Cuca facilities in the Galician region of Cabo de Cruz in Spain on June 6, just two days after the season of the canned processing line for sardines kicked off.
Only fresh sardines caught at daybreak, near Galicia and the northern Portugal coasts, are processed at the factory.
In its more than 6.500 square meter plant, Conservas Cuca
processes sardines hand-packed to preserve their freshness, while sauces
follow traditional recipes.
Heading and gutting is done by hand by local women, and each stage of
the canning process is supervised by specialized workers — also women.
Sardines are cooked to preserve their silver skin intact and sauces
are made of natural ingredients, with no artificial colors or
Conservas Cuca’s factory has a capacity to churn eight million cans per year.
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